• 2 cups all-purpose flour
• 1/2 cup dark cocoa powder
• 1 tsp ground ginger
• 1 tsp ground cinnamon
• 1/4 tsp ground cloves
• 1/2 tsp salt
• 1/2 tsp espresso powder
• 3/4 tsp baking powder
• 1/4 tsp baking soda
• Optional: 1/4 tsp black pepper
• 1 cup dark brown sugar
• 1/2 cup unsalted butter, softened
• 1/2 cup canola oil
• 3 eggs
• 1/2 cup molasses (not Blackstrap)
• 1 tsp ginger puree (or substitute equal amount of grated fresh ginger)

Preheat oven to 350°F. Prepare Pine Forest Bundt with baking spray containing flour and use pastry brush to evenly coat the details of the pan.

Combine flour, cocoa powder, spices, salt, espresso powder, baking powder and baking soda in a medium bowl and set aside. In the bowl of a stand mixer, cream together brown sugar, butter and oil on medium speed until light and fluffy, about 3 minutes. Beat in eggs, one at a time. Add molasses and ginger puree. On low speed, add flour mixture, a little at a time, until fully incorporated. Pour batter into pan and Tap pan gently on towel on counter to settle batter and remove air bubbles. Bake 50-55 minutes or until tester comes out clean. Cool cake in pan for 10 minutes, then invert onto cooling rack. Cool completely before serving.